Roasted Veggie Pizza!

I was determined to fine a recipe that had no meat or dairy that my boyfriend would eat and not say after eating it “it was good but need chicken”. This led to my search on the Internet for that certain recipe. That’s when I found this recipe sans a few changes and additions I made.  When he ate the pizza he was silent which had me worried. Once he finally spoke he said he loved it and wasn’t missing meat. SUCCESS!! It takes a little bit of time to make up but the outcome is well worth it! Once its made your whole house will smell amazing and your tummy will be smiling!!

Roasted Veggie Pizza

Ingredients

Pizza Dough

• 1 package active dry yeast
• 1 cup warm water (110 degrees F)
• 1 ½ cups all purpose flour
• 1 cup whole wheat pastry flour
• 1 tablespoon olive oil, plus extra for brushing 
• 1 teaspoon salt
• 1 tablespoon blue agave maple syrup

Bean Puree

• 1 (15-ounce) can cannellini rinsed and drained
• ¼ cup olive oil
• 2 tablespoons water
• 1 tablespoon lemon juice
• 3 cloves garlic
• ¼ teaspoon dried thyme
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

Pizza Topping

• 4 tablespoons olive oil                         
• 1 onion, thinly sliced
• Sea salt
• Freshly ground black pepper
• 2 cups (½ -inch) cubes peeled butternut squash
• 1 cup baby spinach
• Artichoke hearts chopped
• 1 large gala apple, peeled and thinly sliced

Procedure

Pizza Dough:

1.    In a small bowls, dissolve yeast in warm water. Let stand until bubbles form, 10 minutes.

2.    In a separate large bowl, combine flour, oil, salt, sugar, and the yeast mixture.

3.    Using floured hands or an electric mixer fitted with dough hook; mix until stiff dough has formed. (If the dough is too sticky, add flour 1 teaspoon at a time as needed.)

4.    Place the dough in a large oiled bowl making sure it has a thin coating all on it.

5.    Cover with a kitchen towel and place in a warm part of the kitchen until it has doubled in volume or 1-½ hours.

6.     Place dough on a lightly floured work surface, shape into a disc, and knead for five minutes.

Use dough immediately or cover tightly in plastic wrap and refrigerate or freeze for a later use. Thaw to room temperature before using.

Garlic White Bean Puree:

1.    Blend all ingredients in a food processor until smooth.

Store in a bowl and place to the side. Can be made up to three days ahead of time.

To make the pizza topping and assemble the pizza:

1.    Preheat oven to 375 degrees F.

2.    In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, 30 minutes. Season with salt and pepper.

3.     Next toss the remaining 2 tablespoons oil with squash and season with salt and pepper.

4.    Transfer to a baking sheet lined with aluminum foil and roast for 30 minutes or until squash is fork tender, turning twice with a spatula.

5.    Remove from oven and set aside.

6.    Turn heat up to 450 degrees F.

7.    Brush a 9 X13 rectangle baking sheet with oil. (You can use a circle pan a well)

8.    Stretch pizza dough into a rectangle and fit it into the prepared baking sheet.

9.    Spread a layer of the Bean Puree evenly over the rolled-out Pizza Dough. (I only use half to 3/4^th of the bean puree on the dough)

10. On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash, artichokes and apple slices.

11. Season with salt and pepper, and brush the edges of the crust with olive oil.

12. Bake for about 17 minutes, rotating midway, until the crust is slightly browned or golden.

ENJOY